Tag Archives: Mealtime Monday

Happy Monday everyone! We had a busy weekend here, busting out a bunch of projects around the house with the help of my parents. We were able to paint the living room, hallway, dining room ceiling and master bedroom. Plus fix the garage door and winterize the dog house partially. It was a whirlwind and I am exhausted! This week I am sharing a simple recipe of lemon garlic chicken thighs made out of items we had on hand. I did not follow a recipe for this one so you have to bear with me on a few vague measurements.

Ingredients:

6 Boneless, skinless chicken thighs

1-2 T butter

2-3 garlic cloves, minced

Juice of 1/2 a lemon

Parsley

Salt & pepper

Preheat oven to 400 degrees. In a glass baking dish, place you chicken thighs. Pour lemon juice over the thighs. Cut butter into small pieces and distribute throughout the baking dish. Mince garlic over the chicken thighs. Season with salt and pepper and top with fresh parsley.

Bake for 25-40 minutes, or until cooked through fully. Serve and enjoy! We have ours with foil packet steamed broccoli (recipe coming soon). These thighs were delightfully juicy and very flavorful. Definitely a a hit we will be making again!

This mealtime monday is all about wings; crispy baked asian chicken wings. I found the recipe a while back on Pinterest from Just a Taste and we finally got around to giving it a try. I love chicken wings and 99% of the time we do buffalo wings with Frank’s Red Hot. YUM! So this was a nice change of pace.

*I am not a fan of Chinese 5-Spice because of the Anise in it, so I made my own blend of spices including a little 5-spice, ginger, garlic powder, chili powder and sesame seeds. I did not measure, just kept adding a dash here and there until I thought it looked good.

Starting off with this recipe, preheat your oven to 400º F. Next wash and pat dry your chicken wings.

Space the wings out over an oven safe rack. I used a baking sheet lined with foil under by cookie cooling grate. It worked perfectly and the foil made clean up of the baking sheet easy. The cookie grate took more work to get clean with the chicken cooked on it.

Back again for another mealtime monday! This week I am sharing a simple recipe that we like to bring in the mix from time to time. Back when we lived in San Francisco, our favorite pizza was the pesto sausage from Amici’s. Now that we can’t walk over and pick one up, we came up with an easy recipe for a pesto sausage flatbread pizza.

I know…I missed last week’s Mealtime Monday, but that is because I had a great weekend celebrating the marriage of two fantastic people in Carmel/Monterey. So, skipping a post seems acceptable Today I am sharing a recipe from Real Simple, an easy & delicious glazed ham dinner. I follow the recipe for the ham, but I have adapted the potatoes and asparagus recipe to be more like how my mom makes red potatoes.

Preheat oven to 350°. Foil line a baking sheet and place your ham on it. (The foil is going to be really necessary later when you add your preserves so they don’t bake directly to the pan.) Cook ham for 30 minutes to start warming through.

Meanwhile chop up the red potatoes & asparagus and place into a large Ziploc bag.

Happy Mealtime Monday! It has been a busy couple of weeks! Spent a week in South Lake Tahoe, went back to work for a couple days, flew out to Indianapolis for a conference and then went to a co-workers wedding last night. Talk about two exhausting weeks! I’ll try my best to get a few pics up of the trips this week. Today I am sharing a great Rachel Ray recipe, honey mustard sesame chicken tenders.

Ingredients:

1/2 cup dijon mustard

1/2 cup honey

3 tablespoons finely chopped chives

1tablespoon Sriracha hot sauce

2 eggs

1.5 pounds of chicken breast tenders

1/2 cup almonds

1 cup panko crumbs

1/4 cup sesame seeds

Vegetable oil

Preheat over to 275 degrees. Place baking sheet in oven. In a bowl mix together mustard, honey, chives and hot sauce. Split the sauce in half between two bowls. Set one bowl aside to be the dipping sauce.

With the other half of the mixture, add two eggs. Beat to combine.

So now you should have one bowl of sauce, one reserved for later and the other (with eggs) to use to coat the chicken breasts for breading.

In a food processor or blender, grind the almonds.

You want to make sure that there are no larger almond pieces so that it works as breading.

Now mix together the ground almonds, panko crumbs and sesame seeds. This will be the breading for the chicken tenders.

Toss the chicken tenders into the mixture with egg in it.

Stir around to make sure the are coated well.

One by one, bread the chicken tenders in the nut-breadcrumb mixture.

Continue until all chicken tenders are coated.

Heat a layer of oil in a large skillet over medium-high heat. Add some chicken tenders to the pan.

Continue frying in batches until all your chicken tenders are nicely browned on both sides.

Place chicken tenders on the heated baking sheet and pop into the oven for about 15-20 minutes or until cooked through.

Serve with the honey mustard dipping sauce reserved from the beginning of this recipe and enjoy! We ate them as a dinner with a side of fruit, but they are also a great served as an appetizer.

Happy Mealtime Monday everyone! This week I am sharing a recipe from Cooking Light. This grilled chicken florentine recipe is a great meal and tastes a lot more rich than it’s fat content. It is excellent paired with a side of spicy broccoli (recipe coming soon). Here we go…

Ingredients:

10-12 ounces cooked chicken breast

3/4 teaspoon salt

3/4 teaspoon pepper

Cooking spray

8 ounces uncooked linguine

2 tablespoons canola oil

3 tablespoons flour

1 teaspoon minced garlic

1 cup whole milk

1 cup chicken broth

3/4 cup grated parmesan

2-4 cups spinach leaves (based on personal preference)

1. I already had some chicken that I had boiled for meals this week, so I used one of the larger breasts for this meal. I cut my chicken into small pieces and sautéed them over medium-high heat in a skillet coated with cooking spray. Season with salt and pepper. If you do not have cooked chicken, you can use raw and just make sure it gets cooked through.

Welcome back to Mealtime Monday! Today we have a really quick and easy meal that can be made as part of a dinner or as an appetizer. I figured it made since to post an easy meal this week while we are enjoying vacation in South Lake Tahoe.

All you will need for ingredients are:

Parmesan cheese

Italian bread crumbs

1-2 eggs

Ravioli (preferably larger sized ones)

Crack your eggs into one bowl and whip. Pour a nice heap of bread crumbs in another bowl and add about 1/4 cup of grated Parmesan cheese. Mix together.

Dip each ravioli into the egg…

then into the breadcrumb mixture to coat.

Heat cooking oil in a large skillet over medium-high heat. Add the breaded raviolis.

Cook until brown, then flip to other side and repeat. Remove from pan onto a paper towel to soak up excess oil. Serve and enjoy. I had pesto and a roasted tomato sauce and thought they made great dipping sides.

Such a quick and easy meal or fantastic appetizer. Now, back to vacation. Check out the beauty of South Lake Tahoe by following me on instagram

Mealtime Monday is back again! I am so ready for fall to be here; ready to wear boots with sweaters, carve pumpkins and enjoy some delicious soups! To get into the swing of fall, here is a delicious soup I love to make, slightly adapted from Skinny Taste!

Back again with another Mealtime Monday. Last week I was on my way back from Carmel on Labor Day Monday, heading home from a Bachelorette party, so please forgive the lapse in posts. Carmel was beautiful and we had a great long weekend celebrating. Now back to food…this mealtime monday features a delicious recipe from Cooking Light, Mu Shu Pork Wraps. I LOVE the flavor of the sauce in this meal. Pretty easy and a nice light summer meal.